Yorkshire puddings - the only worthwhile substitute for flesh in any roast dinner. There can't really ever be a recipe for Yorkshire Puddings but more methods and rules to follow for success. How many times have you had your face pressed up the oven door, trying to creep it open a bit without really opening it, just to spy if they are puffing up enough or falling down depressingly soggy and flat?
Out-do Aunt Bessie and get the hight and the crunch every time by following a few simple guide-lines. The tray and the fat swimming in the tray need to be as hot as possible before adding the batter and if they are left alone in the hottest of ovens for around 15 minutes you really can't go wrong. I've never noticed any different impact on the puddings when beating the batter for longer or shorter periods although I do have this thing about leaving the batter in a cool place for a few minutes whilst the fat is heating up and the cool batter against the boiling hot fat so far as brought fool-proof results.
Ingredients:
130g plain flour
1 large egg
120ml semi-skimmed milk
50ml water
Salt and pepper
lard for oiling the trays
large muffin tin (6)
Pre-heat oven to 220 degrees C, 475 F, Gas Mark 8.
Sift the flour into a large bowl. This is really important for aerating it and making the batter light. make a well in the centre and crack the egg in. Slowly fold the egg into the flour. Bit by bit add the milk and water and whisk the mix to make a batter. Season with salt and pepper.
Leave the bowl to stand in the fridge or somewhere cool. Add a small teaspoon amount of lard into each individual muffin section and put in the pre-heated oven for about 10 minutes, or until the fat is bubbling hot. Take out and carefully pour in the batter evenly into each one. They should be about a quarter full at this stage. Place in the hot oven for about 15 - 20 minutes.
Keep and eye on them at about the 15 minute mark to make sure they don't burn, but try not to keep opening the door too often. Although this doesn't make them sink like a sad souffle it will alter the temperature too much, which will just interfere with your baking time. Once they are golden and high they should be perfect. Take one out and check that the bottom is still moist but not too doughy or soggy. Perfect. Drizzle with some home-made gravy.
Leave the bowl to stand in the fridge or somewhere cool. Add a small teaspoon amount of lard into each individual muffin section and put in the pre-heated oven for about 10 minutes, or until the fat is bubbling hot. Take out and carefully pour in the batter evenly into each one. They should be about a quarter full at this stage. Place in the hot oven for about 15 - 20 minutes.
Keep and eye on them at about the 15 minute mark to make sure they don't burn, but try not to keep opening the door too often. Although this doesn't make them sink like a sad souffle it will alter the temperature too much, which will just interfere with your baking time. Once they are golden and high they should be perfect. Take one out and check that the bottom is still moist but not too doughy or soggy. Perfect. Drizzle with some home-made gravy.
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